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10
COOK IN PERFORATED PANS
PRODUCT TIME (minutes) WEIGHT PER PAN
SEAFOOD
Clams
Frozen 10 – 12 3 Doz.
Fresh, Cherrystone 5 – 6 3 Doz.
King Crab, Frozen
Claws 4 2
1
/2 Lb.
Legs 4 – 64
1
/2 Lb.
Lobster Tail, Frozen 6 10 Lb.
Lobster, Live, 10 – 12" 5 4 Per Pan
Salmon Fillets, Frozen, 8 ounce each 5 7
1
/2 Lb.
Scallops, Fresh 4 3 Lb.
Scrod Fillets, Fresh 3 – 5 4 Lb.
Eggs
Hard Cooked 15 4 Doz.
Soft Cooked 9 – 10 4 Doz.
Soft Yoke for Caesar Salad 6 – 8 4 Doz.
Chicken — Breasts, Legs, Thighs 20 15 Lb.
Turkey, Frozen
Breasts (2) 90 6 – 7 Lb. Each
Cut Lengthwise 55 20 – 25 Lb.
Corned Beef 40 – 75 6 – 8 Lb.
Hot Dogs or Wieners 3 80 – 100 Count
VEGETABLES
Asparagus Spears
Frozen 10 – 12 3 Doz.
Fresh 5 5 Lb.
Beans
Green, 2" Cut, Frozen / Fresh 6 5 Lb.
Lima, Frozen 8 5 Lb.
Baby Lima, Frozen 5 5 Lb.
Brussel Sprouts, Frozen 6 5 Lb.